Ingredients
Scale
- 2 pounds russet potatoes, peeled and sliced thinly
- 1 pound ribeye steak or ground beef, thinly sliced
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded provolone cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup beef broth
Instructions
- Brown the beef in a skillet with olive oil over medium-high heat. Season with garlic powder, onion powder, salt, and pepper.
- Slice onions and bell peppers thinly.
- In the slow cooker, layer sliced potatoes, half of the cooked beef, half of the vegetables, and half of the cheese. Repeat layers.
- Mix cream of mushroom soup with sour cream and broth; pour over layers.
- Cook on low for 6 hours or high for 3 hours. Add remaining cheese during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg